Operating instructions

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CLASSIC CHEESE FONDUE
The traditional fondue, this is the style that you
will nd on most classic menus. While the
wine gives it a distinct avour, see our note
below on making it alcohol-free.
Makes 6 to 8 servings
1 pound (500 g) Gruyère, nely shredded
¾ pound (375 g) Emmenthal, nely shredded
2 tablespoons (30 ml) cornstarch, divided
1½ teaspoons (7 ml) dry mustard
1 garlic clove, peeled and halved
2¼ cups (550 ml) dry white wine*, room
temperature, divided (note: you may
not need all of the wine)
2½ tablespoons (40 ml) Kirschwasser**
1. Put the shredded cheeses in a large bowl
and toss with 1 tablespoon (15 ml) of the
cornstarch and all the dry mustard to fully
coat. Reserve.
2. Rub the bottom and lower half of the sides
of the fondue pot with the cut sides of the
garlic clove. Add 1 cup (250 ml) of the wine
and set the temperature to Setting 4.5 to bring
the wine to a simmer (but not boiling).
3. Once the wine begins to simmer, reduce the
temperature to Setting 3.5. Slowly add the
cheese, about ¼ to
1
⁄3 of a cup (60 to 75 ml)
at a time. Use a nonstick whisk (such as a
silicone-coated one) to work the cheese into
the liquid. Once the cheese is fully melted into
the wine, gradually add more cheese, little
by little, alternating with the wine as you go,
about
1
⁄3 to ½ cup (75 to 125 ml) at a time.
This ensures that the consistency of the
fondue will be nice and creamy. (The wine
keeps the cheese from separating and from
becoming stringy).
4. Once all the cheese has been added ([most of
the wine will be incorporated as well, but you
may have up to ¾ cup (175 ml) remaining]
make a slurry of the remaining cornstarch and
Kirshwasser by stirring the two together until
homogenous. Add the slurry to the fondue
and whisk to fully combine. Stir in more wine if
the fondue is too thick.
5. Reduce the temperature to Setting 3 for
serving. The fondue should just simmer, but
never come close to boiling. Traditionally this
fondue is served with cubes of crusty bread,
but crisp, blanched vegetables and cornichons
are also perfect accompaniments.
* For an alcohol-free version, substitute chicken
stock plus 2 tablespoons (15 ml) of lemon
juice for the full amount of wine. Substitute
an additional 2 tablespoons (15 ml) of lemon
juice for the Kirschwasser. For more notes on
alcohol free fondues, see page 6.
** Kirschwasser is the classic component to
this recipe, but some nd that its avour too
strong. If this is the case, you can either sub-
stitute additional white wine or lemon juice in
its place.
BRIE & MUSHROOM FONDUE
Chilling the Brie beforehand is key to
cutting off the rind. Some can be removed
more easily than other rinds, so be patient.
Makes 6 to 8 servings
1½ pounds (750 g) Brie
3 tablespoons (45 ml) cornstarch, divided
1 small shallot, peeled and halved
6 ounces (170 g) mushrooms, cleaned and
chopped [quartered if they are on the
larger size–they should be no larger than
1 inch (2.5 cm)]
1 tablespoon (15 ml) unsalted butter
2½ cups (625 ml) dry white wine,* room
temperature, divided (note: you may not
need all of the cider)
1 tablespoon (15 ml) fresh lemon juice
1. Use a sharp knife to remove the rind from the
Brie. Cut or tear the Brie into ½-inch (1.25 cm)
cubes. Put into a large bowl and toss with
2 tablespoons (30 ml) of the cornstarch to fully
coat. Reserve.
2. In a food processor tted with the metal
chopping blade, chop the shallot. Scrape
down the sides of the work bowl and add the
mushrooms. Pulse until nely chopped, about
10 to 20 pulses.
3. Put the butter in the fondue pot and set to
Setting 4. Once butter is melted, add the
chopped shallot and mushrooms. Stir and
cook until the mushrooms are fully softened,
about 3 to 5 minutes.
4. Add 1 cup of the wine and 1 tablespoon
(15 ml) of the lemon juice and bring to a
simmer (but not boiling).
5. Once the wine begins to simmer, reduce the
temperature to Setting 3–3½. Slowly add the
cheese, about ¼ to
1
⁄3 of a cup (60 to 75 ml)
at a time. Use a nonstick whisk (such as a
silicone-coated one) to work the cheese into
the liquid. Once the cheese is fully melted into
the wine, gradually add more cheese, little
by little, alternating with the wine as you go,
about
1
⁄3 to ½ cup (75 to 125 ml) at a time.
This ensures that the consistency of the fon-
due will be nice and creamy. (The wine keeps
the cheese from separating and from becom-
ing stringy).
6. Once all the cheese has been added (most
of the wine will be incorporated as well, but
you may have up to ½ cup remaining) make a
slurry of the remaining cornstarch and
2 tablespoons (30 ml) of the wine by stirring
the two together until homogenous. Add the
slurry to the fondue and whisk to fully
combine. If the fondue is too thick, whisk in
additional wine.
7. Reduce the temperature to Setting 3 for
serving. The fondue should just simmer, but
never come close to boiling. Serve with cubes
of crusty bread and blanched vegetables.
* For an alcohol-free version, substitute chicken
stock plus 2 tablespoons (30 ml) of lemon
juice for the wine.
SOUTHWEST SALSA FONDUE
This fondue is for those queso dip lovers. It is
perfect with a big bowl of hearty tortilla chips.
Makes 6 to 8 servings
¾ cup (175 ml) prepared salsa
1 pound (500 g) Monterey Jack, nely
shredded
½ pound (500 g) sharp Cheddar, nely
shredded
3 tablespoons (45 ml) cornstarch, divided
½ teaspoon (2 ml) ground cumin
1 garlic clove, peeled and halved
2 bottles [12 ounces (340 g)] Mexican beer*,
such as Corona, room temperature,
divided (note: you may not need all of the
beer)
2 tablespoons (15 ml) fresh lime juice
1. Put the salsa in a ne mesh strainer set over
a small mixing bowl. Allow to drain until
thickened, about 30 minutes, depending on
the type of salsa being used. Reserve.
2. Put the shredded cheeses in a large bowl and
toss with 2 tablespoons (30 ml) of the
cornstarch and the cumin to fully coat.
Reserve.
3. Rub the bottom and lower half of the sides
of the fondue pot with the cut sides of the
garlic clove. Add 1 cup (250 ml) of the beer
and the lime juice and set the temperature
to Setting 4½ to bring the beer to a simmer
(but not boiling).
4. Once the beer begins to simmer, reduce the
temperature to Setting 3½. Slowly add the
cheese, about ¼ to
1
⁄3 of a cup (60 to 75 ml)
at a time. Use a nonstick whisk (such as a
silicone-coated one) to work the cheese into
the liquid. Once the cheese is fully melted into
the beer, gradually add more cheese, little
by little, alternating with the beer as you go,
about
1
⁄3 to ½ cup (75 to 125 ml) at a time,
while adding the cheese. This ensures that
the consistency of the fondue will be nice and
creamy. (The beer keeps the cheese from
separating and from becoming stringy).